Seared steak topped with a dollop of garlicky aioli makes a simple and satisfying supper.
Experiment with different herbs in this easy, super-flavorful aioli.
Add mayonnaise, rosemary, 1/4 teaspoon pepper and 1/8 teaspoon salt.
Stir and gently mash together, leaving large pieces of garlic intact to create a chunky sauce.
Pat steaks dry and cut into 4 equal portions.
Sprinkle with the remaining 1/4 teaspoon each salt and pepper.
Heat 1 tablespoon oil in a large skillet over medium-high heat until very hot, but not smoking.
Add the steaks and cook until browned on the bottom, 2 to 4 minutes.
Turn over, reduce heat to medium-low and cook to desired doneness, 3 to 5 minutes for medium-rare.
Serve the steaks with about 1 1/2 tablespoons aioli each.
To roast garlic, position rack in lower third of oven; preheat to 400F.
Rub off the excess papery skin from a head of garlic without separating the cloves.
Slice the tip off the head, exposing the cloves.
Unwrap and let cool.
Refrigerate in an airtight container for up to 3 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
